Salads

Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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So here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
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Bon Appétit ! Life is Good !
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Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Preparation :
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: bring to a simmer 1/2 cup water, 1/2 tblsp lemon juice, 1/2 tsp garlic paste, cayenne pepper and kosher salt to taste

: add 1 lb peeled, headless, tail less, deveined shrimp, cover, simmer until shrimp are cooked through, about 2 minutes, drain, spread out to cool to room-temperature

: dice 1 med cucumber, 6 oz cooked potato, 10 ea grape tomatoes, 1/2 cup mayo, 1 tsp grated horseradish, cayenne pepper and kosher salt to taste, mix all ingredients,; to serve, arrange on serving plate, sprinkle with sliced scallions, 1 ea diced avocado and seeds from 1/2 pomegranate

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Hans’ Panzanino

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The first written recipe for Panzanella dates to the 15th century. Originally, stale bread was soaked in water, onions added, then dressed with olive oil, salt and vinegar. This eventually morphed into the modern Panzanella , through the addition of cucumbers and, later-on, tomatoes.
Later still, lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic were sometimes added, although traditionalist’s still prefer the simple version of soaked bread, onions, olive oil, salt, tomatoes and sometimes fresh basil.
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The dish below is NOT panzanalla !!!
However, it shares with panzanella the rustic, vinegar and olive oil soaked bread and the fresh vegetables (and a lot of other stuff) 🙂
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Here now is my (slightly askew and liberal) take on panzanella, sandwich and salad – all three rolled into one wonderful dish.
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Today I did not feel like cooking, so I thought I’ll have a simple “Vesper” (the Swabian word for a snack involving bread, cheese, cold cuts and sometimes onions, pickles and tomatoes)
……then I thought, why not make a nice salad of it………then I thought why not make an enriched variation of panzanella…….. then ………..
Well, here you see the final result of my back and forth considerations.
And what a great result/dish it had become. I am not sure if there was such a thing as a Panzanino in Italy before today, but in my opinion, it certainly should be from now on. Even if there was, if it does not include all the stuff you see here, it certainly would not be as splendid as the great Hans’ Panzanino you see here.
This dish absolutely rock’s, and for lack of a better name, I officially name it :
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“”” Hans’ Panzanino “”””
(As in Panzanella / Panino)
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And there you have it.
A wonderful “Italian” style sandwich – born on 11/17/2016 in, of all places, Miami, Florida 🙂 🙂 🙂
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Bon Appétit ! Life is Good !
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Hans’ Panzanino

Hans’ Panzanino

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Preparation :
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: cucumber, onion,red radishes, scallion, parmigiano reggiano, salami, sour dough bread

: dice all ingredients, dress with EVO, red wine vinegar, kosher salt, garlic paste and fresh cracked black pepper

: mix all ingredients, check/adjust seasoning

: cut bread into thick slices, brush generously with garlic paste

: toast or grill bread on garlic-side until golden

: garlic bread……..

: salad and garlic bread……

: Hans’ Panzanino

: Hans’ Panzanino

: Hans’ Panzanino

: Hans’ Panzanino

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Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette

: Eugenia

: Eugenia

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After a heavy lunch of chile con carne, tonight I needed a light and healthy dinner. This salad not only fit the bill, but it was all I could wish for to have a great, peaceful dinner by the pool.
While I was enjoying my meal, I was watching our new “egg machine” Eugenia getting acquainted with her new surroundings 🙂
My Life lately – less hectic, more healthy, more enjoyable .
(I am not yet at the “happy” stage, but hopefully I’ll get there soon) 🙂
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Bon Appétit ! Life is Good !
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White balsamic vinaigrette :
Mix 1/2 cup white balsamic vinegar, 1/2 cup EVO, 1/2 tsp grey poupon, 1/4 tsp garlic paste, kosher salt and cayenne pepper to taste, whisk until emulsified, check/adjust taste.
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Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette

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Preparation :
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: de-bone 2 chicken tighs or 2 chicken breasts

: remove skin (optional), cut meat into slices

: season with kosher salt and cayenne pepper to taste, dust lightly with corn starch

: saute in olive oil until golden, let cool to room temperature

: to 1 large butter lettuce add the chicken, 1 cup grape tomatoes, 1 8 oz can drained artichoke hearts and vinaigrette to taste, mix

: line a serving plate with layer of butter lettuce

: add some of the chicken, grape tomatoes and artichoke hearts

: top with another layer of lettuce, then another layer of chicken, tomatoes and artichokes; serves 2

: Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette

: Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette

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Insalata Di Gorgonzola

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I hope that you all will recreate this wonderful salad I have prepped today for my dinner and shared with Bella (She loves gorgonzola) 🙂
The key to the success of this dish are, as usual, the best quality ingredients you can find and afford.
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Bon Appétit ! Life is Good !
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P.S.
Please don’t shy back from the whole garlic cloves confit – they are slowly cooked in duck fat until VERY mild and VERY soft.
While eating, mash them with your fork or knife into the cheese and tomatoes (a bit of interaction there) 🙂
But, if you must, puree them into the dressing 😦
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Insalata Di Gorgonzola

Jalapeno & Cheese Sour Dough Bread

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Preparation :
To read instructions, hover over pictures
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: heirloom tomatoes, gorgonzola, avocados, onion, garlic confit

: saute whole garlic clove confit in it’s own oil until caramelized

: Jalapeno & Cheese Sour Dough Bread

: cut bread into slices

: brush bread with garlic paste

: grill bread until golden

: assemble salad as pictured in this and the following picture, drizzle with white balsamic vinaigrette, sprinkle with fresh-cracked black pepper

: Insalata Di Gorgonzola

: Insalata Di Gorgonzola

: Insalata Di Gorgonzola

: Insalata Di Gorgonzola

: Insalata Di Gorgonzola

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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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This morning for breakfast I had leftover pasta from last night, which required a much lighter lunch and no dinner (Maybe a bit of ice cream though 🙂
So, at around noon, off to the fishmonger down the road to get some fresh shrimp and to the supermarket to see what’s available that would be appealing to my desire for a tasty salad. Red pears, chicorée frisée (endive, curly endive, or frisée) and fresh lime for the salad and its dressing, and a small amount of sun-dried tomatoes and it was on. Twenty minutes after I got home, Bella and I were feasting on this superb creation, wrapped in flour tortillas and accompanied by peach ice tea. Bella ate about half the shrimp and a bit of the tortillas and graciously allowed me to enjoy the rest. Life is Good !
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Bon Appétit ! Thanks Bella, for your Generosity 🙂
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Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))

Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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Preparation :
To read instructions, hover over pictures
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: pour 2 tblsp garlic oil from your homemade garlic confit into a saute pan

: peel and devein 20 oz shrimp, remove the head and tails, marinade in 3 tblsp Thai sweet chili sauce and kosher salt to taste, add 3 stalk sliced scallions

: saute the shrimp and scallions in the garlic oil

: clean and wash 1/2 head of a medium size chicorée frisée, core and slice 1 large red pear into batons, julienne 4 oz of sun dried tomatoes; dress with juice of 2 limes, 3 tblsp olive oil, kosher salt and cayenne pepper to taste

: toast “a bunch” of flour tortillas, cover to keep warm

: Flour Tortillas

: place the salad on a serving dish

: top the salad with the shrimp and its juices; serves 2 main courses or 6 appetizers

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?))

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

: Salad Of Chili Shrimp, Chicorée Frisée, Pear And Sun-Dried Tomato (Or Is It A Taco ?)

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Bratwurstsalat (Brat-Salad)

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Today I found some great German (almost) bratwurst at my grocer’s. Good looking, fresh and at $6.00 bucks for a pack of five, who could say no…..
At first I wanted to prepare them in the typical German style, sautéed or grilled whole, served with a leaf salad, potato salad and mustard on the side. But then I realized that I am more in the mood for a big bowl of composed salad, so this rustic beauty is what resulted.
Verdict : Prepared this way is much better than served the traditional way 🙂
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Bon Appétit ! Life is Good !
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Bratwurstsalat (Brat-Salad)

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Preparation :
To read instructions, hover over pictures
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: saute 20 oz thick-sliced bratwurst in garlic oil until nicely browned and cooked through, remove to absorbent paper

: core and slice 1 ea red apple into fine slices, add two packed cups of fresh-cooked green beans, 2 cups cooked, sliced potatoes, 1 medium size sliced onion and 1 finely sliced yellow medium-hot chili

: to dress the salad, add 1/2 cup olive oil, 1/4 cup cider vinegar, 2 tblsp “Maille Whole Grain Mustard”, 1 tsp garlic paste, kosher salt and fresh-cracked black pepper to taste, mix all ingredients, check/adjust taste; to serve, place on a bed of dressed bib lettuce and top with chicharones ; serves 4

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

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Steak Salad Recipe # 2371

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Aged beef tenderloin and a hearty salad – if done with love, a wonderful, sexy, perfect fit.
I am usually not a big fan of beef tenderloin because in my opinion, the texture is rather boring and more suitable for a toothless baby than for a grown man.
However, cut into lardon’s, seasoned properly and sautéed really hot until nicely browned on the outside and still rare on the inside, it is the perfect meat to add to a salad.
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Bon Appetit ! Life is Good !
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Steak Salad Recipe # 2371

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Preparation :
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To enlarge pictures and read instructions, click on pictures
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: Basil Bush

: slice 10 ea medium sized red radishes into thick slices, add 2 tblsp kosher salt, mix and let rest to marinade for 20 minutes; squeeze-out excess water, discard water

: trim 16 oz beef tenderloin of all fat and skin, cut into lardons, season with 1 tblsp chili paste, 1 tblsp garlic paste and kosher salt to taste

: saute beef in VERY HOT pan until browned on the outside but still rare on the inside

: 4 ea hard boiled eggs, 1 ea yellow chilies, 1 ea avocado, peeled and cut into slices, salted radishes, 1 head endive,

: whisk 3 tblsp olive oil and chiffonade of 10 basil leaves with 1 tblsp white balsamic vinegar, kosher salt and fresh-ground black pepper to taste, mix with the salad

: divide salad onto 2 serving plates, top ea salad with half the sauteed meat each, garnish with more basil ; serves 2

: Steak Salad Recipe # 2371

: Steak Salad Recipe # 2371

: Steak Salad Recipe # 2371

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Curried Garbanzo And Potato Wrap With Raita

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Curried garbanzos (chickpeas) are one of my favorite snacks. They are quick and easy to prepare and their heat (add as much chile flakes or cayenne pepper as you can handle) makes for a great snack when boring pretzels just won’t do.
Today I prepared one of the hybrids of curried garbanzos I make on hot days – curried garbanzo salad, this time wrapped in sun dried tomato wraps.
As a general rule, when preparing curried garbanzos to be served hot, I add more ghee, about 4 tblsp for 16 oz of garbanzos. If serving as a cold (room temperature) salad, I reduce the amount of ghee by 3 tblsp and replace with that 2 tblsp mayo and 1 tblsp ketchup.
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Bon Appétit ! Life is Good !
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Curried Garbanzo And Potato Wrap With Raita

Curried Garbanzo And Potato Wraps With Raita

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Preparation :
To read instructions, hover over pictures
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: peel and dice 2 lg baking potatoes, simmer in lightly salted water until soft but NOT falling apart

: meanwhile, seed and dice 2 medium sized tomatoes

: seed and dice 1 large cucumber, add 1 cup greek yogurt, season with ground cumin, ground coriander, kosher salt and cayenne pepper to taste

: raita

: saute julienne of 1 lg white onion in 1 tblsp ghee

: when onions are lightly caramelized, add 8 oz cooked and drained garbanzos

: add 1 tblsp curry powder, 1 tsp turmeric, 1 pinch ground cardamon, 1 pinch ground cumin, 1 pinch ground coriander, kosher salt and cayenne pepper to taste

: add 1 tblsp garlic paste, saute until fragrant

: add cooked potatoes, diced tomatoes and 2 tblsp chopped cilantro, mix well, let cool to room temperature

: add 2 tblsp mayo and 1 tblsp ketchup, mix, check/adjust seasoning (mix carefully in order not to break up the potatoes)

: heat sundried tomato wraps to make them pliable

: slice 1 small head of romaine lettuce into julienne

: place 1/4 of the romaine onto 1 wrap

: add 1/4 of the salad to the wrap

: fold/roll wrap, secure with 2 picks; recipe serves 4

: Curried Garbanzo And Potato Wraps With Raita

: Curried Garbanzo And Potato Wrap With Raita

: Curried Garbanzo And Potato Wrap With Raita

: Curried Garbanzo And Potato Wrap With Raita

: Curried Garbanzo And Potato Wrap With Raita

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Salad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano Reggiano

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While ” Just A Salad ” usually does not do it for me, this one certainly did 🙂
Consisting of just a few simple ingredients, the quality and richness they possessed made this a complete, delicious and utterly satisfying meal.
The tomatoes were super ripe and super sweet, the cucumbers crispy and fresh, the sprouts added a new texture and the parmigiano reggiano was as perfect as can be.
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Bon Appétit ! Life is Good !
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slice 2 large, very ripe tomatoes into fine slices, arrange on serving platter, sprinkle with sea salt to taste

slice 2 large, very ripe tomatoes and 1 medium size white onion into fine slices, arrange on serving platter, sprinkle with sea salt and fresh-cracked black pepper to taste, add 1/2 tray alfalfa sprouts, drizzle with 3 tblsp white balsamic vinegar and 3 tblsp olive oil

slice 2 medium size cucumbers and 1 medium size white onion into fine slices, arrange on serving platter, sprinkle with sea salt and fresh-cracked black pepper to taste, add 1/2 tray alfalfa sprouts, drizzle with 3 tblsp white balsamic vinegar and 3 tblsp olive oil

shave 6 oz of parmigiano reggiano on top of salad, drizzle with 2 tbslp olive oil and sprinkle with fresh-cracked black pepper to taste; serves 2

Salad of Tomato, Cucumber, Alfalfa Sprouts And Parmigiano Reggiano

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Grilled Chicken Salad – Grilled Chicken On A Higher Level

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I believe this salad does not need a fancy introduction – just look at it and plan when, not if, you will prepare this beauty 🙂

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Bon Appétit ! Life is Good !

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Grilled Chicken Salad

juicy perfection……..

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Preparation :
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: Bone-in chicken thighs

: remove bones from thighs, season with granulated garlic, kosher salt and cayenne pepper

: SLOWLY grill chicken on both sides until cooked through, about 20 to 30 minutes, depending on size / thickness of thighs

: clean peppers, remove ribs

: cut into VERY fine julienne

: add 1 cup tightly packed julienned white cabbage,1 cup tightly packed julienned white onions and 1 cup grape tomatoes, dress with 1/3 cup ranch dressing